Choco Caramel Flapjacks

I made these a few Sunday’s ago when we were stuck indoors for the weekend after the snow had forced us to cancel plans! I have to say though, making these yummy treats was both easy and enjoyable – perfect for a Sunday afternoon.

I got my recipe from a Good food magazine and it can also be found on the website.

After heating the oven, I melted sugar, butter and golden syrup together in a saucepan until the butter had melted

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Once the butter has melted the saucepan needs to be taken off the heat before stirring in the oats and then it’s time to mix, mix, mix! I used oats that had nuts and raisins in…if you are going to make flapjacks you might as well go all out!

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The mixture then needs to go into a lined and lightly greased tin and baked in the centre of the oven for 40-45 mins.

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After the mixture has cooled in the tin (for best results, this should be left to cool overnight but I only left mine for around 20 minutes – it depends how impatient you are! )

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The next step is to evenly spread the caramel over the flapjacks and to chill until firm. I didn’t make my own caramel, although I’m sure this would be pretty simple; instead the recipe suggests using Carnation Caramel; which is basically like a caramel version of condensed milk.

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Now time for the top base – chocolate!

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The chocolate needs to be melted in a heatproof bowl over a pan of barely simmering water:

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Then a tiny bit of oil should be added and poured over the chilled caramel flapjack base.

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OIL!? You say?? I thought so too but the recipe kindly points out that setting chocolate on top of something squidgy can make it difficult to cut, which is why the oil is added.

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Let the chocolate set, then cut into squares and ENJOY!

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